Rose Hip Chutney

Needed: large, heavy saucepan; canning jars, parafin, cellophane,plastic-lined lids or jars with hinged lids and rubber seals.

Remove seeds from rosehips. Soak the rosehips, raisins or sultanas, andapples in vinegar overnight. After soaking, place the rosehips withremaining ingredients in a large, heavy saucepan. Bring the mixture to aboil oveer high heat, then reduce heat and simmer, stirring occasionally,until mixture is thickened. Leave to cool, then place chutney in clean, dryjars and cover with parafin and cellophane and plastic-lined lids (or glassjars with rubber seals and hinged lids). Store chutney in a cool place.

Keep for at least a month before using. Like all chutneys, this oneimproves with age. It goes well with, turkey, ham, or game and is goodduring the winter holidays.